Abstract
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.
Highlights
Sparkling wine is a very distinctive wine with a unique winemaking process
During the “prise de mousse”, yeasts are subjected to several stress factors, such as high ethanol content, nitrogen deficiency, low pH values, low temperature and CO2 overpressure [3]
The yeast produces ethanol and carbon dioxide, among others, which, despite being toxic, the yeasts are able to cope with. It is during the aging of the wine in contact with the lees when mannoproteins are released as well as compounds derived from autolysis and enzymes involved in reactions that affect some aroma precursors [5,6]
Summary
Its peculiarity is mainly due to a second fermentation performed in closed bottles, where wines acquire an effervescent characteristic This is followed by a long aging process, in which the wine is in contact with the yeast lees and thereby affecting its organoleptic properties. During the “prise de mousse”, yeasts are subjected to several stress factors, such as high ethanol content, nitrogen deficiency, low pH values, low temperature and CO2 overpressure [3] These affect yeast metabolism and contribute to important modifications of sparkling wine organoleptic properties [4]. The yeast produces ethanol and carbon dioxide, among others, which, despite being toxic, the yeasts are able to cope with It is during the aging of the wine in contact with the lees when mannoproteins are released as well as compounds derived from autolysis and enzymes involved in reactions that affect some aroma precursors [5,6]
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